Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 7.9 as needed 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 2 lb Salt and pepper to taste; 2.7 package 1/4 cup all-purpose flour; 9.3 mg 2 tablespoons olive oil; 6.2 to taste 2 tablespoons butter; 3.5 mg 4 ounces bacon, cut into lardons; 3.6 qt 1 large onion, chopped; 7.7 bottle 8 ounces cremini mushrooms, sliced; 6.4 qt 2 cloves garlic, minced; 10.3 cm 1/4 cup brandy (optional); 4 drop 1 bottle (750ml) red wine (such as Burgundy or Pinot Noir); 5.6 bag 1 cup chicken broth; 2 mg 1 teaspoon dried thyme; 2.2 pt 1 bay leaf; 5.9 bag 1 tablespoon tomato paste; 4.2 pt Fresh parsley, chopped (for garnish)

By Heidi Harvey

November 9, 2025

4359 views

This classic French dish is a culinary delight, perfect for a special occasion or a comforting family meal. The chicken is braised in red wine with mushrooms, onions, and bacon, resulting in a rich, flavorful sauce that coats the tender chicken pieces. The addition of herbs and a touch of brandy elevates the dish, creating a truly unforgettable dining experience. Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce. The complexity of flavors and the tender texture of the chicken make Coq au Vin a timeless favorite for cooks and diners alike. This recipe is easy to follow, and you will surprise everyone.

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 7.9 as needed
Salt and pepper to taste - 2.0 lb
1/4 cup all-purpose flour - 2.7 package
2 tablespoons olive oil - 9.3 mg
2 tablespoons butter - 6.2 to taste
4 ounces bacon, cut into lardons - 3.5 mg
1 large onion, chopped - 3.6 qt
8 ounces cremini mushrooms, sliced - 7.7 bottle
2 cloves garlic, minced - 6.4 qt
1/4 cup brandy (optional) - 10.3 cm

Cooking Steps

Step 1

In a large bowl, season the chicken pieces with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the chicken and set aside.

Step 3

Add the bacon to the pot and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add the onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 5

Pour in the brandy (if using) and scrape up any browned bits from the bottom of the pot. Return the chicken and bacon to the pot.

Step 6

Pour in the red wine and chicken broth. Add the thyme, bay leaf, and tomato paste. Bring to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is tender.

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley and serve hot with mashed potatoes, crusty bread, or buttered noodles.

# Brunch # Microwave # Chocolate

Coq au Vin

By Heidi Harvey

November 9, 2025

4359 views

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 7.9 as needed
Salt and pepper to taste - 2.0 lb
1/4 cup all-purpose flour - 2.7 package
2 tablespoons olive oil - 9.3 mg
2 tablespoons butter - 6.2 to taste
4 ounces bacon, cut into lardons - 3.5 mg
1 large onion, chopped - 3.6 qt
8 ounces cremini mushrooms, sliced - 7.7 bottle
2 cloves garlic, minced - 6.4 qt
1/4 cup brandy (optional) - 10.3 cm

Cooking Steps

Step 1

In a large bowl, season the chicken pieces with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

Step 3

Add the bacon to the pot and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add the onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 5

Pour in the brandy (if using) and scrape up any browned bits from the bottom of the pot. Return the chicken and bacon to the pot.

Step 6

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley and serve hot with mashed potatoes, crusty bread, or buttered noodles.

Reviews (11 Reviews)

Harry Davis3

The dish was good, but not exceptional. I found the sauce a little too thick, and I think I may have overcooked the chicken a touch. I'll try it again with a few adjustments. The basic concept is sound, however.

Carolyn Reed3

It was a decent dish. The chicken was a bit dry, but the flavor of the sauce was good. I might try braising it for a shorter amount of time next time to retain more moisture. The overall taste was pleasant, though.

Alice Dubois5

Magnifique! This Coq au Vin was absolutely incredible. The chicken was so tender, and the sauce was rich and flavorful. The instructions were easy to follow, and the result was a truly unforgettable dining experience. My guests were blown away!

Bob Miller4

This was a fantastic meal. The bacon and mushroom combination was perfect, and the red wine sauce was the star. I added a bit more brandy for extra depth, and it worked beautifully. Would definitely make it again.

Emily Carter4

A classic for a reason! The flavors in this dish are so well-balanced. I used a Pinot Noir, which added a lovely touch. It took a bit longer than I expected, but it was well worth the wait. I'll be making this again soon.